Baked Chicken Panzanella Recipe

Recipe By Slurrp

Baked Chicken Panzanella is a delicious and hearty Italian salad made with roasted chicken, crusty bread, and fresh vegetables. The chicken is seasoned with herbs and spices, then baked until tender and juicy. The bread is toasted until crispy, adding a nice crunch to the salad. The vegetables, such as tomatoes, cucumbers, and red onions, provide a refreshing and colorful addition. Tossed with a tangy vinaigrette dressing, this dish is perfect for a light and satisfying meal.

4.8
27 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Baked Chicken Panzanella
plan
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ingredients serve

Ingredients for Baked Chicken Panzanella Recipe

  • 0.33 Boneless, Skinless Chicken Breasts
  • As required Salt And Pepper, To Taste
  • 0.17 teaspoon Garlic Powder
  • 0.17 teaspoon Italian Seasoning
  • 0.67 cup Crusty Bread, Cut Into Cubes
  • 0.33 tablespoon Olive Oil
  • 0.17 cup Cherry Tomatoes, Halved
  • 0.17 cup Cucumber, Diced
  • 0.08 cup Red Onion, Thinly Sliced
  • 1/25 cup Fresh Basil Leaves, Torn
  • 1/2 tablespoon Olive Oil
  • 0.33 tablespoon Red Wine Vinegar
  • 0.17 teaspoon Dijon Mustard

Directions: Baked Chicken Panzanella Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
  • STEP 3.Place the chicken on a baking sheet and bake for 20-25 minutes, or until cooked through.
  • STEP 4.Remove the chicken from the oven and let it rest for a few minutes. Then, slice it into thin strips.
  • STEP 5.While the chicken is baking, prepare the bread. Cut the crusty bread into cubes and toss with olive oil, salt, and pepper.
  • STEP 6.Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden and crispy.
  • STEP 7.In a large bowl, combine the roasted chicken, toasted bread cubes, tomatoes, cucumbers, red onions, and fresh basil.
  • STEP 8.In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
  • STEP 9.Pour the dressing over the salad and toss to coat evenly.
  • STEP 10.Let the salad sit for a few minutes to allow the flavors to meld together.
  • STEP 11.Serve the Baked Chicken Panzanella salad as a main course or as a side dish. Enjoy!

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • For extra flavor, you can add some crumbled feta cheese or olives to the salad.
  • Make sure to let the bread cubes cool slightly before adding them to the salad to prevent wilting the vegetables.

Storage and Serving

  • Leftover Baked Chicken Panzanella can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, you can garnish the salad with additional fresh basil leaves or a sprinkle of Parmesan cheese.
Nutrition
value
177
calories per serving
8 g Fat17 g Protein9 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    17g
  • Carbs
    9g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    9g
  • Protein
    17g
  • Fiber
    < 1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    172mg
  • Iron
    2mg
  • Vitamin A
    24mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    < 1mg
  • Phosphorus
    230mg
  • Selenium
    17mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp